London Fog

It's been quite some time since my last post - but it feels super good to be back sharing recipes with you all! Recipe creation and blogging isn't my full time job, so I recognize that taking a bit of a social media/blogging break is a luxury that not everyone has. However, if you feel yourself in a funk, whether creatively or in other aspects of life, I encourage that break. I think we can all use a reminder to slow down sometimes.

The last couple of weeks in LA the weather has been...weird. It went from super warm, clear skies, 'forget-your-sunscreen-and-burn-your-nose' kind of weather to foggy and 60 degrees. What's up with the back and forth? I'm ready for some sun!

Whenever the weather is foggy and cool I'm constantly craving warm beverages - hot tea, cappuccinos, bone broth, the list goes on. I've been on a bit of a tea kick lately, but sometimes, hot herbal water just doesn't cut it. I want something comforting, a touch sweet, and creamy, with a bit of a caffeine kick in the AM. I'm not exactly sure where I first heard of a London Fog, but boy am I glad I did.

I'm always fairly late on the "popular beverage train" (I didn't start drinking coffee until after college), but if you're in the same boat I was in a few weeks back and have no idea what a London Fog is, read on. A London Fog is a sweet, creamy, tea latte made with Earl Gray black tea, milk, and vanilla simple syrup. Despite it's name, the drink originated in Vancouver and is popular in the Pacific Northwest, which isn't surprising because of how warm and satisfying this drink is on a gray, cool morning. Avoid the overly sweet, and pricey, options at most coffee shops, and opt to make your own at home with my healthier twist below.

Serving Size - 2 mugs


2 cups water

1 cup milk (my favorite is 3/4 almond milk with a 1/4 cup coconut cream)

2 Earl Gray tea bags

1 pinch of culinary grade lavender

1 dash of vanilla extract

1 tsp - 1 Tbsp coconut sugar, honey, or maple syrup (depending on preferred level of sweetness)

Optional for garnish: cinnamon and extra lavendar


1. Bring 2 cups of water to a boil in your teapot or kettle. Once boiling, steep the tea bags and pinch of lavender for 3-5 minutes.

2. While the tea steeps, add the cup of milk to a small sauce pan and heat on low, careful not to boil. Add in the vanilla extract and whisk to combine.

3. Divide the tea into two mugs, top with half of the milk, stir to combine (can use a milk frother here if you'd like). Sprinkle with cinnamon and extra lavender and enjoy!

#londonfog #earlygray #tea #tealatte #creamy #warm #warmbeverage #caffeine #dairyfree #lowsugar #paleo #vegan